Rene Lametsch

Rene Lametsch

Associate Professor


  1. Published

    Bioactive proteins in bovine colostrum and effects of heating, drying and irradiation

    Chatterton, Dereck Edward Winston, Aagaard, S., Hesselballe Hansen, T., Nguyen, Duc Ninh, De Gobba, C., Lametsch, Rene & Sangild, Per Torp, 2020, In: Food & Function. 11, 3, p. 2309-2327 19 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Application of proteomics in meat research

    Lametsch, Rene, 2005. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    Application of proteomics for analysis of protein modifications in postmortem meat

    Huang, H. & Lametsch, Rene, 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (eds.). Springer, p. 111-125 15 p. (Food Microbiology and Food Safety, Vol. 2).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  4. Published

    Application of pork fat diacylglycerols in meat emulsions

    Miklos, R., Xu, X. & Lametsch, Rene, 2011, In: Meat Science. 87, 3, p. 202-205 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat

    Miklos, R., Nielsen, M. S., Einarsdottir, H. & Lametsch, Rene, 2013, 59th International Congress of Meat Science and Technology: ICoMST 2013. 4 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  6. Published

    Antioxidant capacity of hydrolyzed porcine tissues

    Damgaard, T. D., Otte, Jeanette, Meinert, L., Jensen, K. & Lametsch, Rene, 2014, In: Food Science & Nutrition. 2, 3, p. 282-288 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

    Damgaard, T. D., Lametsch, Rene & Otte, Jeanette, 2015, In: Journal of Food Science and Technology. 52, 10, p. 6511-6519 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport

    Fu, Y., Young, J. F., Rasmussen, M. K., Dalsgaard, T. K., Lametsch, Rene, Aluko, R. E. & Therkildsen, M., 2016, In: Food Research International. 89, 1, p. 373-381 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Analytical methods for authentication of fresh vs. thawed meat - a review

    Ballin, N. Z. & Lametsch, Rene, 2008, In: Meat Science. 80, 2, p. 151-158 8 p.

    Research output: Contribution to journalReviewResearchpeer-review

  10. Published

    Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

    Einarsdóttir, H., Nielsen, M. S., Miklos, R., Lametsch, Rene, Feidenhans'l, Robert Krarup, Larsen, R. & Ersbøll, B. K., 1 Aug 2014, In: Innovative Food Science and Emerging Technologies. 24, p. 88-96 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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